A new crabber/autoliner delivered to Jens Kristian Friis-Salling is the third newbuild for Greenland to be delivered by Vestværft this year.
Icelandic boatbuilder Trefjar’s latest delivery is a Cleopatra 33, now on its way to the island of Mausund, just outside Trondheim in Norway.
Russian Far East fishing company RRPK has acquired rights to fish 2400 tonnes of crab in the Primorye sub-area.
Nuuk fisherman Jens Peter Larsen steamed his crabber out of the harbour at Hvide Sande recently for the long trip home to Greenland with the new boat, with a scheduled call in the Faroes on the way.
We like to see a clever app, and it doesn’t do any harm when the app is something that has the potential to make life easier for everyone; fishermen, management and scientists.
The Orkney Sustainable Fisheries brown crab creel fishery has reached another milestone on its journey towards certification as a sustainable source of seafood. The fishery will formally enter full assessment against the Marine Stewardship Council (MSC) Fisheries Standard by independent experts over the coming months.
Solent Engineering has added to its range with a 1.25 tonne hauler that the company’s Dave Middleton says bridges a gap in the company’s already extensive range. Based in southern England, Solent Engineering has built up a solid reputation for the quality of its fishing hardware.
A snow crab gold rush is taking place in northern waters, as vessel operators scramble to establish licences and track records in this growing fishery.
Working in partnership with industry stakeholders from the inshore and processing sectors, BIM has announced that it is to officially launch a Fisheries Improvement Project (FIP) for Ireland’s brown crab fishery. The aim is to improve sustainable operations within a fishery and to work towards MSC certification over a 3-5 year period.
CT international has recently developed the first on board steam cooker for snow crab and other shellfish. The steam cooker allows a more gentle processing of the crab, leaving more taste and texture in the meat. This ensures a higher quality product for end-users.